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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
1 whole(s) shallot diced |
2 to 3 slice(s) bacon diced |
1 whole(s) baking potato diced |
2 tablespoon(s) butter |
1 stalk(s) celery diced |
24 to 28 ounce(s) chicken broth |
1/4 cup(s) cornstarch |
4 to 8 ounce(s) heavy cream |
1 half white onion diced |
1 can(s) 98% fat free cream of celery soup |
Directions:
1. Saute bacon, onion, celery and shallot in 2 tbs butter until soft;
2. Add diced potato and saute another 5 mins;
3. Add chicken broth;
4. Cook until potatoes are soft;
5. Blend 1/2 to 3/4 of the potato mixture until somewhat smooth;
6. Add back to pot;
7. Stir in cornstarch mixed with a little bit of water;
8. Add heavy cream;
9. Cook until heated through and the soup has thickened.
10. Top with Vermont White Sharp Cheddar Cheese.
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